Sushi Deluxe Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice in cold water until the rinse runs nearly clear (3–4 times) to remove surface starch. Drain. Combine rinsed rice and 1.1 cups water in a pot with a tight-fitting lid. Bring to a gentle boil, then reduce heat to low and simmer covered for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp salt in a small saucepan (or microwave) just until sugar dissolves; do not boil. Transfer cooked rice to a large wooden or non-reactive bowl. Gradually fold the vinegar mixture into the rice with a spatula or wooden paddle using cutting and fanning motions to separate grains and cool rice to near room temperature (about 5–10 minutes). Cover rice with a damp towel to keep moist while assembling.

Prepare tuna option

If choosing the tuna roll, slice sushi-grade tuna into long, even strips approximately 1/2 inch wide and 3–4 inches long. Keep chilled until ready to assemble.

Prepare California option

If choosing the California roll, shred 4 oz imitation crab sticks with your fingers or a fork. In a small bowl, mix shredded crab with 1 tbs mayonnaise until lightly coated. Slice 1/2 avocado into thin slices and julienne 1/2 cup cucumber (remove seeds to prevent sogginess). Keep fillings covered and chilled until assembly.

Prepare nori and mat

Place a bamboo sushi mat on a clean surface and wrap it in plastic wrap to prevent sticking. Place 1 nori sheet on the mat, shiny side down.

Spread rice on nori

Wet your hands in the small bowl of water to prevent rice sticking. Take about half the prepared sushi rice (roughly 3/4 cup) and gently spread it evenly over the nori, leaving a 1-inch strip of nori uncovered at the far edge to seal the roll. For an inside-out California roll (rice on outside), spread rice on plastic wrap or directly on the mat, flip the nori later — see optional step below.

Add fillings

Across the center of the rice (or on the nori if making a standard roll with nori outside), lay your chosen fillings in a line: for tuna roll place strips of tuna, for California place shredded crab mixed with mayo, cucumber juliennes, and avocado slices. If using masago/tobiko, reserve for topping.

Roll tightly

Lift the edge of the mat closest to you and begin to roll away from you, pressing gently but firmly to form a compact cylinder. Continue rolling until the seam of nori seals; dampen the exposed nori edge with a little water to help it stick. Apply even pressure with the mat to shape the roll, then remove the mat.

Finish outside (optional)

For an outside-rice (uramaki) California roll: after rolling with nori outside, unroll and flip so rice is facing up on the mat, then press toasted sesame seeds onto the rice. Alternatively, to make true uramaki, place nori on mat, spread rice on nori, flip nori so rice faces down on plastic, add fillings on exposed nori, and roll. Ensure sesame seeds or masago are applied to rice before the final roll.

Slice rolls

Wet a sharp knife between cuts to prevent sticking. Slice each roll into 5 equal pieces to yield 10 pieces total (you should make two rolls). Clean the knife between cuts for cleaner slices. Arrange pieces on a platter.

Serve the 10 sushi pieces with soy sauce, pickled ginger, and wasabi. If desired, top tuna pieces lightly with a small dot of wasabi or a pinch of masago; for California pieces, sprinkle a little toasted sesame seed or masago on top. Enjoy immediately for best texture and flavor.